Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods
Keywords: FRAP; Ferric Reducing Antioxidant Power; DPPH; 2, 2-diphenyl-1-picrylhydrazyl; ABTS; 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid); Antioxidants; Polyphenols; Bioaccessibility; Vegetable juice; Beetroot; In vitro digestion;